Jaja

Here’s to Friday nights .

We open at 5. Saddle up, unwind and let us do the rest.

See you soon. 🍸

There is beef tartare and then there is beef tartare .

Hand-diced short rib studded with iberico pork lardo, smoked Castelvetrano and Kalamata olives, shallots and toasted black pepper. Topped with a perfect yolk lightly cured with sherry vinegar and tamari.

Served with black garlic aioli and house made crackers, perhaps this dish more than any other on the current menu represents what jaja is all about. Incredible ingredients, detailed technique, beautifully presented. Food that is recognizable but wholly unique at the same time.

We love it.

Come see for yourself.

Aperitivo Hour.

Starting tomorrow, the second Tuesday of every month from 5 - 7:30pm will be Aperitivo Hour .

Join us in the bar for complimentary snacks when you order a drink (beer, wine, cocktail).

Sip, snack, nosh, chitchat, laugh, enjoy the view and each other.

See you tomorrow.

By The Glass Takeover | Wednesday, May 13th

Maggie Harrison from joins us for an evening by the glass takeover. A focused selection of reds and whites from the Vintage Wines portfolio, poured by the glass for one night only. Bottles you wouldn't normally get to try this way. Come curious.

She will be pouring starting right at 5pm, grab a seat on Open Table.

New week . Same attention to detail.

See you soon.

Lamb Shank | house made naan, pickles, sumac tzatziki, eggplant baba ganoush, gyro fixin’s.

On the menu now .

Craft and Artistry | Bread and Butter.

Sometimes the simplest looking things can be deceivingly complex. From day one Chef wanted to make fresh bread daily . To say that our bread service is a labor of love would be an understatement.

Made in the style of Hokkaido milk buns but enriched with flavorful Einkorn flour, this bread is one of our favorite things on our menu. Naturally leavened and baked over a two day process to create a perfectly textured crust and light, fluffy crumb.

Served with a Sherry pear jam with hints of allspice, rosemary and thyme and a cultured butter made in house with just the perfect amount of honey.

Bread and butter sounds simple, but when every component of a dish is made with attention to craft and flavor and presented beautifully on a plate, you get something truly special. This is our approach with everything we do at this new version of jaja.

Come see for yourself.

Due to unforeseen circumstances, jaja will be closed this evening. We look forward to welcoming you back on Tuesday. We apologize for any inconvenience.